This vegetable-filled ground lamb sauce alternates with layers of Canadian cheeses and pasta to make a Greek-style comfort casserole. You could use ground beef instead of lamb if you prefer. To plan ahead for a busy weeknight, assemble and refrigerate this dish for up to 3 days, then bake as directed, adding up to 15 minutes to the cooking time.
- Portion size 8 servings
Ingredients
Method
Heat Dutch oven over medium-high heat; cook lamb, garlic, allspice, cinnamon and pepper, breaking up lamb with spoon, until lightly browned, about 10 minutes. Stir in tomato paste; cook, stirring, for 1 minute.Add leeks, yellow peppers, celery and cubanelle pepper; saute until softened, about 10 minutes. Stir in tomatoes, vinegar, marjoram, sugar and salt, breaking up tomatoes; bring to simmer. Reduce heat to medium; cover and simmer, stirring occasionally, for 20 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions until 1 minute less than al dente. Drain and rinse under cold water; drain well and arrange half in deep greased baking dish. Top with half of the sauce; sprinkle with half each of the feta and brick cheeses. Repeat layers. Cover and bake in 350°F (180°C) oven until bubbling and cheese is melted, 55 to 65 minutes.
Makes 8 servings.
Nutritional facts Per serving: about
- Sodium 1156 mg
- Protein 31 g
- Calories 573.0
- Total fat 26 g
- Potassium 564 mg
- Cholesterol 98 mg
- Saturated fat 15 g
- Total carbohydrate 55 g
%RDI
- Iron 34.0
- Folate 76.0
- Calcium 40.0
- Vitamin A 17.0
- Vitamin C 52.0
